Our records show that your mailing address is:

If this is incorrect, simply click here to log in and update your address. Once logged in, click "My Account" and then "Edit/View My Information." If you have trouble updating your profile online, please email Jana or call 720-328-2788.

ACS is excited to present a NEW member benefit! We are now offering a 10% discount on the National Restaurant Association's ServSafe® Food Safety Management Training online program.

PRICING:

ServSafe® Manager Online Course: ACS member price $112.50 (retail price $125)

ServSafe® Manager Exam Answer Sheet: ACS member price $34.20 (retail price $38) 

OR

ServSafe® Manager Online Seat Voucher: ACS member price $32.40 (retail price $36) 

Click here to take advantage of this great benefit! To receive the ACS member price, enter "CHEESE" into the discount code field when paying.

One hundred thirty two (132) individuals passed the 2013 Certified Cheese Professional™ Exam, which was held on July 31 in Madison, Wisconsin. This prestigious group includes cheese professionals from throughout the United States and Canada, bringing the total number of ACS Certified Cheese Professionals™ (or ACS CCPs™) in North America to 253 individuals. If you don't know your local ACS CCPs, you can check out a full directory of cheese experts at http://tinyurl.com/acs-ccps.

By Marcella Wright, ACS Certified Cheese Professional

In 2003, Kurt Beecher Dammeier opened Beecher's Handmade Cheese at the famous Pike's Place Market in Seattle. His first cheese was Flagship, a nutty, slightly sweet cheddar that has become synonymous with great Artisan Cheese of the Pacific Northwest.

© Echoes from the CheeseMines

In 2010, I had the honor of being in the make room at Beecher's "making" Flagship. "Making" for folks like me means the cheesemakers let me do things that could not possibly hurt the final product.

Appropriately named Flatiron, Beecher's new washed rind is aged downstairs in The Cellar, a restaurant and bar that features a cheese-focused menu. Wheels of Flatiron in various stages of aging are on display in The Cellar...[read full story].

When Allison Hooper and Bob Reese began Vermont Creamery (formerly Vermont Butter & Cheese Creamery), they had a vision for the future. That vision was a "Vermont landscape dotted with goat farms." Now, almost 30 years later, Allison and Bob have taken the first steps toward making that vision a reality with the creation of Ayers Brook Goat Dairy.

Ayers Brook Goat Dairy, in Randolph, VT, is the first demonstration farm of its kind in the United States. Its mission is "to demonstrate the financial viability of the farm." Future and current goat farmers will be able to learn the ins and outs of goat dairying, including how to devise a ration for goats that results in good milk production, the best way to raise good forages in Vermont and other places in the country, how best to use existing infrastructure that dairy farmers may have in place, and how to make the entire goat dairy operation a profitable enterprise.

"We really need to get into the business and be able to supply new farmers with very good breeding stock and a better understanding of the finances of the enterprise," says Allison. "We can do it and be transparent about it. If it's successful, others will do it. We have farmland here that's still productive, so let's make an attempt to hold onto it and keep it in agriculture"... [read full story]